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I used this recipe when I was hosting my very first Thanksgiving and it was AMAZING. Easy to make and a bit hit with everyone there--and I had a lot of people to please. I promise if you try it, you'll love it!

See that some have had problems with the recipe, I've made it several times and keep coming back to it. May try a trick or two from here to moisten it up but it hasn't been bone dry but not as moist as our white bread stuffing (family recipe) that we always make along side this one.

I have served this
for the last two
Thanksgivings and my
family continues to
rave. I use hot
Italian sausage and
half corn bread/
half herb white
bread stuffing
(prepackaged).
Don't short the nuts
or cranberries!

I've been trying to perfect this recipe for quite some time. Here's what I've discovered so far: 1/The cornbread is key; make sure you make this with a cornbread recipe you really like. Don't use the recipe given here, unless you like your cornbread coarse and dry. 2/Play with the ingredient amounts until you find the balance you like. 3/Use dried, sweetened cranberries instead of fresh, unless you like tart cranberry flavor. 4/Consider using 1/4 to 1/2 dried bread along with the cornbared. 5/Make sure your dressing is *really* moist before cooking. I finally added a lot more bouillon this year, thinking I'd added too much... and it was perfect. 6/If you like your dressing soft and fluffy, add an egg or two. I did that this year, and it brought this recipe close to perfect. Can't wait to try it again next year, with a better cornbread recipe. Oh, cut the corn/bread cubes small.

This receipe, accidently found in our
perennial quest for the best stuffing
ever, has become the family favorite of
3 generations. Our quest is now over -
and this receipe continues to be passed
down as a family tradition.

We love this
stuffing! I started
with the original
recipe in 2000 and
have tried
variations every
year since then.
Our favorite is to
use Portuguese or
Spanish dried
Chorizo instead of
the Italian
sausage. I make the
cornbread recipe
suggested using 1/2
white sugar and 1/2
brown for a bit
more flavour. You
do have to watch
the pecans when you
toast them. I
usually try 300
degrees for 8-10
minutes, watching
carefully after 8.
It is our
Thanksgiving staple
now.

This is the first
stuffing I've ever
made and everyone
really enjoyed it.
The
recipe made a huge
amount, but the
leftovers
disappeared quickly.
I used Tofurky
Italian sausage
instead of the real
deal and it still
turned out great. If
you want to make
this veg, the
tofurky italian
sausage is
definitely the best
veggie sausage
I've come by.

This was a last
minute Thanksgiving
selection, and
everyone absolutely
loved this recipe.
Easy to make and
the cranberries
provide an
unexpected zing.
Short on time, I
used a mix for the
cornbread, and it
was still
fabulous. This one
is going into my
keeper files.